Maandag 28 Julie 2014
Sondag 27 Julie 2014
WAFELS
Bestanddele: (lewer 10 wafels)
2K meel 
2t bakpoeier
Knippie sout
2t suiker
2k warm melk
2 eiers, geskei
1E gesmelte botter
Metode:
Skakel eers jou wafel masjien aan en spuit met kossproei. Dit sal jou baie tyd spaar en sal voorkom dat jy nie voor ’n koue wafel masjien staan met ’n klaar gemengde wafel deeg nie.
Sif al die droë bestanddele saam in ’n bak. Klits die eierwitte in ’n ander bak tot stywe punte vorm. Meng dan die res van die nat bestanddele asook die eiergele in nog ’n aparte bak.
Meng die nat en droë bestanddele saam en vou laastens die eierwitte by die mengsel in.
Nou kan jy begin wafels maak!
Woensdag 23 Julie 2014
creamy cherry coffee cake
PREP AND COOK TIME 1 H 20 MIN
DIFFICULTY EASY
CANOT BE FROZEN
INGREDIENTS
FOR THE CAKE
250 g / 9 oz plain flour
175 g / 6 oz sugar
175 g / 6 oz butter
0.5 tsp baking powder
0.5 tsp bicarbonate of soda
0.25 tsp salt
1 egg beaten
175 ml /6 fl oz soured cream
0.5 tsp almond extract
FOR THE FILLING
225 g / 8 oz cream cheese
55 g / 2 oz sugar
1 egg beaten
500 g / 18 oz canned cherries drained
1 FOR the cake: heat the oven to 180 (160 fan). Grease a 23 cm/9 spring - form cake tin.
2 Combine the flour and sugar in a mixing bowl and rub in the butter until crumbly. Set aside about 0.35. cup for the topping.
3. Add the baking powder. bicarbonate of soda and salt then stir in the egg soured cream and almond extract until blended.
4 Press onto the base and 2.5 cm /1'' up the sides of the tin.
5 For the filing :beat together the cream cheese and sugar. Beat in the egg then spread over the crust. Place the cherries on top. Sprinkle with the reserved crumb mixture.
6 Bake for 50-60 minutes until the centre is set. Cool in the tin for 5 minutes, then place on a wire rack to cool completely. Chill until ready to serve
DIFFICULTY EASY
CANOT BE FROZEN
INGREDIENTS
FOR THE CAKE
250 g / 9 oz plain flour
175 g / 6 oz sugar
175 g / 6 oz butter
0.5 tsp baking powder
0.5 tsp bicarbonate of soda
0.25 tsp salt
1 egg beaten
175 ml /6 fl oz soured cream
0.5 tsp almond extract
FOR THE FILLING
225 g / 8 oz cream cheese
55 g / 2 oz sugar
1 egg beaten
500 g / 18 oz canned cherries drained
1 FOR the cake: heat the oven to 180 (160 fan). Grease a 23 cm/9 spring - form cake tin.
2 Combine the flour and sugar in a mixing bowl and rub in the butter until crumbly. Set aside about 0.35. cup for the topping.
3. Add the baking powder. bicarbonate of soda and salt then stir in the egg soured cream and almond extract until blended.
4 Press onto the base and 2.5 cm /1'' up the sides of the tin.
5 For the filing :beat together the cream cheese and sugar. Beat in the egg then spread over the crust. Place the cherries on top. Sprinkle with the reserved crumb mixture.
6 Bake for 50-60 minutes until the centre is set. Cool in the tin for 5 minutes, then place on a wire rack to cool completely. Chill until ready to serve
Maandag 14 Julie 2014
school cupcakes ( for 12 cupcakes)
PREP AND COOK TIME 1 H
DIFFICULT MEDIUM
CANOT BE FROZEN
Ingredients
2 very ripe bananas
3 eggs
i tsp vanilla extract
150 g / 5 oz butter
1 tsp baking powder
Topping
55 g / 2 oz unsalted butter
100 ml / 3 0.5 fl oz cream 38% fat.
1 tsp vanilla extract
350 g / 12 oz icing sugar
food coloring sprays, red blue yellow.
to decorate
colored alphabet sweets.
1 Heat the oven to 200 c (180 fan). Place paper cases in a 12 hole bun tin
2 Mash the bananas.
3 Beat the eggs with the vanilla and butter and sugar in a mixing bowl until light and fluff beat in the bananas.
4 Sift in the flour and baking powder and lightly . Until just combined.
5 Spoon into the paper cases and bake for about 25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6 Beat the butter until soft and creamy. Beat in the cream and vanilla until blended.
7 sift the icing sugar and beat until smooth. Spray food coloring onto the cupcakes and decorate with alphabet sweets
DIFFICULT MEDIUM
CANOT BE FROZEN
Ingredients
2 very ripe bananas
3 eggs
i tsp vanilla extract
150 g / 5 oz butter
1 tsp baking powder
Topping
55 g / 2 oz unsalted butter
100 ml / 3 0.5 fl oz cream 38% fat.
1 tsp vanilla extract
350 g / 12 oz icing sugar
food coloring sprays, red blue yellow.
to decorate
colored alphabet sweets.
1 Heat the oven to 200 c (180 fan). Place paper cases in a 12 hole bun tin
2 Mash the bananas.
3 Beat the eggs with the vanilla and butter and sugar in a mixing bowl until light and fluff beat in the bananas.
4 Sift in the flour and baking powder and lightly . Until just combined.
5 Spoon into the paper cases and bake for about 25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6 Beat the butter until soft and creamy. Beat in the cream and vanilla until blended.
7 sift the icing sugar and beat until smooth. Spray food coloring onto the cupcakes and decorate with alphabet sweets
chocolate cupcakes (12 cupcakes)
PREP AND COOKING TIME 55 MIN
DIFFICULTY EASY
CANOT BE FROZEN
Ingredients
125 g / 4 0.5 oz plain chocolate , 70 % cocoa solids
55 g / 2 oz cocoa powder
225 g / 8 oz self raising flour
1 tsp baking powder
55 g / 2 oz dark brown sugar.
1 pinch salt
225 ml / 8 fl oz milk
4 tbsp sunflower
1 egg beaten
1 tsp vanilla extract
TOPPING
150 g / 5 oz unsalted butter
250 g / 9 oz icing sugar
1 tsp vanilla extract
few drops blue food colouring
TO DECORATE
sugar pearls
chocolate wafer curls
1 heat the oven to 220c (200 fan) place 12 paper cases in a muffin tin.
2 Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water remove from heat in the remaining ingredients beat well
3 Spoon into the paper cases and bake about 15 minutes until well risen and firm. cool in the tin for 5 minutes, then place on a wire rack to cool completely.
4 beat the butter until soft and creamy. sift in the icing sugar and beat well. stir in the vanilla and food coloring and beat until smooth.
5 spoon into a piping bag and pipe on top of the cakes. Sprinkle with sugar pearls and decorate with a chocolate curl
DIFFICULTY EASY
CANOT BE FROZEN
Ingredients
125 g / 4 0.5 oz plain chocolate , 70 % cocoa solids
55 g / 2 oz cocoa powder
225 g / 8 oz self raising flour
1 tsp baking powder
55 g / 2 oz dark brown sugar.
1 pinch salt
225 ml / 8 fl oz milk
4 tbsp sunflower
1 egg beaten
1 tsp vanilla extract
TOPPING
150 g / 5 oz unsalted butter
250 g / 9 oz icing sugar
1 tsp vanilla extract
few drops blue food colouring
TO DECORATE
sugar pearls
chocolate wafer curls
1 heat the oven to 220c (200 fan) place 12 paper cases in a muffin tin.
2 Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water remove from heat in the remaining ingredients beat well
3 Spoon into the paper cases and bake about 15 minutes until well risen and firm. cool in the tin for 5 minutes, then place on a wire rack to cool completely.
4 beat the butter until soft and creamy. sift in the icing sugar and beat well. stir in the vanilla and food coloring and beat until smooth.
5 spoon into a piping bag and pipe on top of the cakes. Sprinkle with sugar pearls and decorate with a chocolate curl
Sondag 06 Julie 2014
strawberry and apricot crumble
PRP AND COOKING TIME ; 55 MIN
DIFFICULTY EASY\
CANOT BE FROZEN
Ingredients
for the filling 500g/18 oz strawberries, quartered
6 apricots , peeled, pitted and chopped
4 tsp lemon juice
4 tbsp sugar
4 tsp cornflour
1 tsp vanilla extract
i pinch salt
For the crumble;
140 g /5 oz sugar
115 g / 4 oz plain flour
85 g / 3 oz butter
100g /3 0.5 oz almonds,finely chopped
55 g /2 oz rolled oats.
1 heat the oven to 190 c (170 fan) grease dish and 3 ramekins
2 for the filling; combine all the ingredients and put in to baking dish and ramekins.
3 for the crumble; put the flour in to a mixing bowl and rub in the butter until the mixture resembles coarse breadcrumbs . tif in the remaining sugar, almonds and oats.
4; spoon evenly over the filling. bake for 30-35 minutes for the baking dish and about 25 minutes for the ramekins until the crumble is golden.
DIFFICULTY EASY\
CANOT BE FROZEN
Ingredients
for the filling 500g/18 oz strawberries, quartered
6 apricots , peeled, pitted and chopped
4 tsp lemon juice
4 tbsp sugar
4 tsp cornflour
1 tsp vanilla extract
i pinch salt
For the crumble;
140 g /5 oz sugar
115 g / 4 oz plain flour
85 g / 3 oz butter
100g /3 0.5 oz almonds,finely chopped
55 g /2 oz rolled oats.
1 heat the oven to 190 c (170 fan) grease dish and 3 ramekins
2 for the filling; combine all the ingredients and put in to baking dish and ramekins.
3 for the crumble; put the flour in to a mixing bowl and rub in the butter until the mixture resembles coarse breadcrumbs . tif in the remaining sugar, almonds and oats.
4; spoon evenly over the filling. bake for 30-35 minutes for the baking dish and about 25 minutes for the ramekins until the crumble is golden.
coconut layer cake (for 1 cake)
PREP AND COOKING TIME 1 H 10M
DIFFICULTY: MEDIUM
CANOT BE FROZEN
Ingredients
For the cake
175g/ 6 oz self raising flour
1 tsp baking powder
3 large eggs
175 g / 6 oz butter, softened
175 g / 6 oz caster sugar
1 tsp vanilla extract
75 g / 2 /0.5 oz desiccated coconut.
FOR THE FILLING AND ICING
100g / 3 0.5 oz desiccated coconut
7 tbsp lemon curd
500 g / 18 oz mascarpone
1 tsp vanilla extract
2 tbsp icing sugar
TO DECORATE
flaked coconut
1 unwaxed lemon, grated zest
1 For the cake; heat the oven to 170 C (150 fan) crease and line two 20 cm / 8 sandwich this with a depth of 4 cm 1 0.5 with non stick baking paper
2 Sift the flour and banking powder into a mixing bowl, Add all the other ingredients, except the coconut and whisk whit an electric whisk until smooth. Alteratively, beat well with a wooden spoon. Stir in the coconut. the mixture should a soft dropping consistency - if it seems too stiff, add a little water.
3 Divide the mixture between the tins and bake for 30-35 minutes, until springy to the touch and golden. cool in tins for 5 minutes then turn out onto a wire rack to cool.
4. Peel off the lining paper and cut each cake horizontally into 2 halves using a sharp bread knife.
5. For the filling and icing; toast the coconut in a dry frying pan until golden.
6. Spread some lemon curd on 1 cake layer. Put half the coconut mascarpone , vanilla and icing sugar in a bowl and best well.
7. Carefully spread a thin layer over cake layer spread with lemon curd. sprinkle with toasted coconut
8. place another cake layer on top a repeat with the lemon curd, coconut filling and toasted coconut. Repeat with the the third cake layer and put the plain cake layer on top.
9. Spread the rest of the icing over the top and sides of the cake and carefully press flaked coconut into the side of the cake. Sprinkle more flaked coconut and the grated lemon zest over the top.
DIFFICULTY: MEDIUM
CANOT BE FROZEN
Ingredients
For the cake
175g/ 6 oz self raising flour
1 tsp baking powder
3 large eggs
175 g / 6 oz butter, softened
175 g / 6 oz caster sugar
1 tsp vanilla extract
75 g / 2 /0.5 oz desiccated coconut.
FOR THE FILLING AND ICING
100g / 3 0.5 oz desiccated coconut
7 tbsp lemon curd
500 g / 18 oz mascarpone
1 tsp vanilla extract
2 tbsp icing sugar
TO DECORATE
flaked coconut
1 unwaxed lemon, grated zest
1 For the cake; heat the oven to 170 C (150 fan) crease and line two 20 cm / 8 sandwich this with a depth of 4 cm 1 0.5 with non stick baking paper
2 Sift the flour and banking powder into a mixing bowl, Add all the other ingredients, except the coconut and whisk whit an electric whisk until smooth. Alteratively, beat well with a wooden spoon. Stir in the coconut. the mixture should a soft dropping consistency - if it seems too stiff, add a little water.
3 Divide the mixture between the tins and bake for 30-35 minutes, until springy to the touch and golden. cool in tins for 5 minutes then turn out onto a wire rack to cool.
4. Peel off the lining paper and cut each cake horizontally into 2 halves using a sharp bread knife.
5. For the filling and icing; toast the coconut in a dry frying pan until golden.
6. Spread some lemon curd on 1 cake layer. Put half the coconut mascarpone , vanilla and icing sugar in a bowl and best well.
7. Carefully spread a thin layer over cake layer spread with lemon curd. sprinkle with toasted coconut
8. place another cake layer on top a repeat with the lemon curd, coconut filling and toasted coconut. Repeat with the the third cake layer and put the plain cake layer on top.
9. Spread the rest of the icing over the top and sides of the cake and carefully press flaked coconut into the side of the cake. Sprinkle more flaked coconut and the grated lemon zest over the top.
Teken in op:
Plasings (Atom)